Kung Pao Noodles and Chicken
Bring the bold, crave-worthy flavors of a Chinese takeout classic to your table with this easy Kung Pao Noodles and Chicken recipe! Tender bites of marinated chicken are stir-fried to perfection, then tossed with crisp red bell peppers, zucchini, and silky noodles in a luscious, savory-sweet Kung Pao sauce infused with garlic, ginger, hoisin, and a kick of sambal oelek. Topped with crunchy roasted peanuts and fresh green onions, this dish is a delightful fusion of textures and flavors. Ready in just 40 minutes, this one-pan wonder is perfect for busy weeknights or a quick and satisfying homemade dinner that rivals your favorite restaurant. Serve hot and watch it disappear!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 4 tbsp soy sauce
- 1 tbsp cornstarch
- 8 oz dried Chinese noodles or spaghetti
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 3 green onions, chopped
- 1 cup unsalted roasted peanuts
- 3 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sambal oelek or chili garlic sauce
- 1 tsp sugar
- 2 tbsp water
Instructions
Cut the chicken breast into small, bite-sized pieces. In a small bowl, combine 2 tablespoons soy sauce and cornstarch. Add the chicken to the mixture and marinate for 10 minutes.
Cook the noodles according to package instructions. Drain, rinse under cold water, and set aside.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the red bell pepper and zucchini to the skillet, and stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
In a small bowl, mix together hoisin sauce, the remaining 2 tablespoons soy sauce, rice vinegar, sambal oelek, sugar, and water until smooth to make the Kung Pao sauce.
Return the chicken to the skillet. Pour the Kung Pao sauce over the chicken and vegetables. Stir to coat evenly and cook for 2-3 minutes until the sauce thickens.
Add the cooked noodles to the skillet, tossing them with the chicken, vegetables, and sauce until well combined and heated through.
Stir in the chopped green onions and peanuts, reserving some for garnish if desired.
Serve the Kung Pao Noodles and Chicken hot, garnished with additional green onions and peanuts if preferred.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 42.8 g | ||
| Protein | 212.5 g | 425% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 502 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4049 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
